Demi Chef de Partie — High-Volume Dubai Resort Kitchen

JA Resorts & Hotels; Dubai; In loco; AED 70.000 - 110.000; Tempo pieno

Descrizione del lavoro

JA The Resort in Dubai is seeking a Demi Chef de Partie with proven experience in large-scale culinary operations. You will support the Chef de Partie and Sous Chef in daily kitchen operations and assist with large-scale food production, buffet preparation, and mise en place.

The role requires a minimum 2 years in a similar hotel or resort environment, with a strong background in high-volume operations, and good English communication.

Competenze

• Culinary Certificate, Diploma, or Vocational Qualification.
• Basic HACCP and Food Hygiene Certification.
• Minimum 2 years experience in a similar hotel or resort role.
• Strong background in high-volume operations is essential.
• Experience in large hotels, resorts, all-day dining restaurants, staff dining, central production kitchens, or banquet operations serving significant guest volumes.
• Ability to perform consistently in a fast-paced environment.
• Good English communication skills.
• Positive attitude, attention to detail, and strong teamwork skills.

Mansioni

• Support the Chef de Partie and Sous Chef in daily kitchen operations
• Assist with large-scale food production, buffet preparation, and mise en place
• Maintain exceptional food quality, presentation, and consistency during high-volume service
• Ensure proper stock rotation, storage, and food handling practices
• Support smooth operations during busy meal periods, events, and banquets
• Follow HACCP and food safety standards at all times
• Keep workstations organized, efficient, and service-ready

Conoscenze

English communication

Teamwork

Attention to detail

Formazione

Culinary Certificate/Diploma/Vocational

Descrizione del lavoro

JA The Resort in Dubai is seeking a Demi Chef de Partie with proven experience in large-scale culinary operations. You will support the Chef de Partie and Sous Chef in daily kitchen operations and assist with large-scale food production, buffet preparation, and mise en place.

The role requires a minimum 2 years in a similar hotel or resort environment, with a strong background in high-volume operations, and good English communication.